Is this the most Australian dish ever invented? The Vegemite lamington

THE team at delicious have taken the country’s favourite salty, umami-rich spread and used it to add something remarkably delicious to a traditional fluffy lamington. The result? A still sweet, slightly salty dessert that’s bound to be a talking point at your Australia Day party.

Ingredients

300g unsalted butter, softened

1 1/3 cup (295g) caster sugar

2 tsp vanilla bean paste

4 eggs

3 cups (450g) self-raising flour

1 cup (250ml) buttermilk

1/2 cup (125ml) milk

1 cup (70g) shredded coconut

300ml thickened cream

250g sour cream

375g strawberry jam

Vegemite ganache

300ml pure (thin) cream

2 1/2 tbs vegemite

300g dark (70%) chocolate, chopped

1 cup (120g) pure icing sugar, sifted

Method

1. Preheat oven to 170°C. Grease and line two 20cm square cake pans with baking paper. Using an electric mixer, beat butter and sugar over medium-high speed until thick and pale. Add the vanilla, then add the eggs, 1 at a time, beating well after each addition. Reduce speed to low, then add one-third flour, then one-third milks. Repeat, alternating between flour and milks, beating until combined.

2. Divide batter evenly between pans and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in pans for 10mins, then turn out onto a wire rack to cool completely.

3. Meanwhile, for the ganache, place the cream in a saucepan over medium-high heat and bring to a simmer. Place the vegemite and chocolate in a heatproof bowl and pour over hot cream. Set aside for 5 minutes or until chocolate has melted, then stir until smooth. Add the icing sugar and whisk until smooth and combined.

4. Using an electric mixer, whisk the cream and sour cream until thick.

5. Trim the sides of the cakes and cut each into 9 equal squares. Ice 5 sides of each square, then decorate with coconut. Sandwich together with cream and jam to create 9 large lamingtons.